CREAMY CAULIFLOWER WILD RICE SOUP

This creamy soup is the ultimate comfort food. The flavours are wonderful, it’s full of nutrition and it’s the best way to warm up on a cold day.

CREAMY CAULIFLOWER WILD RICE SOUP

INGREDIENTS
  1. 1 cup chopped celery (150 g)
  2. 1 medium white onion, diced (approx. 1 1/2 cups, 215 g)
  3. 3 cloves garlic, minced
  4. 1 tsp each ground thyme and oregano
  5. 2 cups peeled and diced carrots (300 g)
  6. 4 heaping cups or 1 small head of cauliflower, chopped into small florets (450 g)
  7. 5 cups vegetable broth
  8. 1/2 cup nutritional yeast (30 g)
  9. 1 1/2 cups cooked wild rice (250 g)
  10. 1 tsp each sea salt and black pepper, or more to taste
  11. squeeze of fresh lemon juice (1-2 tbsp)

INSTRUCTIONS
  • Cook the wild rice according to package instructions. I used a wild rice blend. Once it’s cooked, set aside.
  • Add the onion, garlic and celery to at least a 7.5 qt soup pot with 2 tablespoons of water and cook over medium heat for about 5 minutes until starting to soften, stirring often (alternatively, you can saute the veggies in 1 tbsp of olive oil). If the pot starts to dry out at any time, add another tablespoon of water. Add the thyme and oregano, stir to combine and cook for another 2 minutes until fragrant.
  • Add the cauliflower, carrot and all of the vegetable broth and simmer over medium heat until the carrots and cauliflower are tender. This should take approximately 20 minutes.